Cazuela de Camarones con Champiñones (Shrimp and Mushroom Casserole)

by Erica Dinho on June 15, 2010

Cazuela de Camarones y Champinones

I’ve been thinking about making this Shrimp and Mushroom Casserole for days. My sister mentioned it to me while she was visiting a couple of months ago. She had it while she was living in Cartagena and said it was delicious.

I hadn’t made it before, but the list of ingredients made my mouth water… shrimp, mushrooms, white sauce, cheese and white wine. This casserole is rich, creamy and delicious. The top is crunchy and when baked, it turns a gorgeous shade of golden brown. Serve warm with a piece of crusty bread on the side.

I suggest that you bookmark this recipe right now ;-)

Buen provecho!

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Ingredients

(4 servings)

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1/3 cup chopped onion
  • 1 garlic clove, chopped
  • 4 oz portobello mushrooms, diced
  • 11/2 tablespoons flour
  • 1 cup milk
  • 1 cup heavy cream
  • 2 tablespoons white wine (optional)
  • Salt and pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon mustard
  • 1/2 teaspoon paprika
  • 1 1/2 cups cheddar cheese, divided
  • 2 pounds shrimp, peeled, deveined and cut crosswise into thirds
  • 1/3 cup bread crumbs
  • 1/4 cup parmesan cheese

Shrimp and Mushrooms Casserole

Directions

  1. Preheat oven to 375 degrees F.
  2. Heat the oil and butter in a large skillet over medium-high heat. Add the onions and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes.
  3. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes.
  4. Sprinkle the flour into the pan, stir to combine, and cook the roux, stirring, for 2 minutes. Whisk the milk into the saucepan. Season the sauce with the salt, pepper and stir to combine.
  5. Bring the sauce to a boil, reduce the heat to a simmer, and cook, stirring frequently with a wooden spoon, until sauce is thick and smooth and any floury taste is gone, about 5 minutes. Add the wine, heavy cream, mustard, cumin and paprika. Stir well and cook for 2 minutes more. Turn off the heat, add the shrimp and1 cup of cheddar cheese.
  6. Gently stir until cheese is melted and shrimp is beginning to turn pink. Season with salt and white pepper, to taste.
  7. Place the mixture into 4 individual gratin dishes. Sprinkle the remaining cheddar cheese, parmesan cheese and bread crumbs on  top. Bake for 15 to 20 minutes, or until the sauce is bubbly and the caseroles are browned on the top. Serve warm.
  8. Cazuela de Camaron

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{ 22 comments… read them below or add one }

1 Belinda @zomppa June 15, 2010 at 1:25 PM

Think I will have to bookmark this!

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2 Simply Life June 15, 2010 at 3:13 PM

shrimp and mushroom anything HAS to be delicious- I love this!

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3 Sandra June 15, 2010 at 3:20 PM

Me hiciste la boca agua, se ve delicioso.

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4 Maria June 15, 2010 at 5:12 PM

wow my mouth is watering so bad right now!!! Too bad hubby refuses to eat shrimp or mushrooms :( Next time he is out of town I am going to make this! Thanks for sharing

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5 Faith June 15, 2010 at 5:15 PM

Wow, this looks amazing! I actually recently bought mushrooms at the store but I used them up for last night’s dinner — I will pick up some more soon to make this delicious meal!

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6 Gera @ Sweets Foods Blog June 15, 2010 at 6:16 PM

Shrimp and mushrooms what an awesome combination creamy and delicious – bookmarked there too ;)

Have a great week!

Gera

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7 Barbara June 15, 2010 at 7:51 PM

Oh YUM! Look at that crunchy top! This is really a super recipe, Erica! I’m copying it right now!

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8 gloria June 15, 2010 at 10:18 PM

Erica esto se ve absolutamente delicioso, me fascinan los camarones, y que linda tu cacerolita (lovely) xx gloria

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9 Sarah Naveen June 16, 2010 at 8:13 AM

Oh wow!!! this looks wonderful!!! gotta try this…

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10 Erica June 16, 2010 at 8:53 AM

Thank you!

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11 norma June 16, 2010 at 9:27 AM

Me gusta la combinacion. Que delicia!

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12 Lyndsey June 16, 2010 at 10:26 AM

You are right it looks and sounds mouthwatering! I like it in individuals dishes! Bookmarked!

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13 5 Star Foodie June 16, 2010 at 10:44 AM

Wow, what a terrific casserole! A yummy combination with mushrooms and shrimp! I love the crunchy top!

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14 Oysterculture June 16, 2010 at 11:13 AM

Shrimp and mushroom casserole, with all this incredible exposure to Columbian food I may need to move there. What a treat!

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15 Baking is my Zen June 16, 2010 at 11:21 AM

Looks fabulous. I’ve printed the recipe!

Carmen

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16 Soma June 16, 2010 at 6:26 PM

2 of my very favorite things are in here! i like the way you spice it up to add flavors .

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17 Sandra G. June 16, 2010 at 9:52 PM

Wow, Wow, Wow, Love shrimp!, you are right, definitely have to bookmark this one!

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18 Christine @ Fresh Local and Best June 16, 2010 at 10:13 PM

This casserole resembles a pot pie with shrimp. It looks so comforting and good!

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19 Francijoe June 16, 2010 at 11:03 PM

My husband saw this tonight. now he wants it for this Sunday. Can I use any cheese?

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20 Erica June 17, 2010 at 9:07 AM

Francijoe-Yes!

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21 Erica June 17, 2010 at 4:55 PM

Thank you :)

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22 Muneeba June 18, 2010 at 10:17 AM

I’m making this over the weekend … no doubt about it! Too creamy and cheesy and mushroomy to resist :)

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